On a perfect October day, the Cincinnati Bailliage celebrated its Fall dine-around event at the O’Bannon Creek Golf Club in Loveland, Ohio. Nestled in the heart of 187 picturesque acres just 30 minutes northeast of Cincinnati, this esteemed club has served its members with a stunning 18-hole course and upscale dining for over 50 years.
At the helm of the dining scene at O’Bannon Creek is Executive Chef Amy Main. Many Chaîne members enjoyed Chef Main’s culinary wizardry when she worked with DelightMore Catering as they have catered may events for the Cincinnati bailliage over the years. Her current role as executive chef at O’Bannon Creek has allowed her to expand her culinary expertise.
O’Bannon Creek Golf Club 
O’Bannon Creek Golf Club 
The Dining Room 
The Dining Room 
Dame de la Chaîne Julia Bennett and Steve Auditore 
Travis Brown, Christina Brown, Ray Vanderhorst, and Ellen Vanderhorst 
Vice Chancelier-Argentier Ray Vanderhorst, Carol Lamy, and Vice Chargée de Missions Janet Reynolds 
Chorizo, Gorgonzola and Fig Cream Puff 
Jennifer Burroughs and Jeff Burroughs 
Shrimp Salad with Pickled Melon and Dill Emulsio 
Denise Zaragoza and Nuko Zaragoza 
Beth Klolber and Stephen Webb 
Chevalier Gordon Cameron and Michael Powell 
Butternut Squash Cake, Confit Chicken Thigh, Cranberry Jewels 
Preparing Smoked Pumpkin and Ancho Soup 
Patti Myers, Dame de la Chaîne Carol Lamy, and Jean Haynes 
Jonathan Egel, Michael Powell, Nikole Cooper, and Marc Watson 
Chevalier Mike Camacci, Jeane Elliott, and Ariel Berlange 
The Shared Wines 
Vice Chargée de Missions Sue Mills, O’Bannon’s Executive Chef Amy Main, and Chevalier Keith Triebwasser 
Smoked Pumpkin and Ancho Soup with Apple Glazed Pork Belly and Frisbee and Ohio Green Salad 
Braciole, Rainbow Chard Herb Feta and Fire Roasted Tomato and Pepper, Boursin and Rosemary Risotto, and Caramelized Brussel Sprouts 
Peanut Butter and Jelly Tart with Salted Dark Chocolate 
O’Bannon’s Executive Chef Amy Main with the kitchen and wait staff 
Bailli de Cincinnati & Chambellan Provincial George Elliott introducing Chef Amy Main and her staff 
The O’Bannon kitchen and wait staff 
Jean Haynes, Carol Lamy, and Executive Chef Amy Main
Forty-eight Chaîne members enjoyed top-quality wines from their personal cellars in a sun-lit dining room. Passed Hors d’oeuvres included chorizo, gorgonzola, and fig cream puffs; shrimp salad with pickled melon and dill emulsion; and butternut squash cake with confit chicken thigh and cranberry jewels.
The three-course dinner started with a Fall salad of caramelized fennel, pomegranate seeds, roasted chickpeas, charred asparagus, and hard cider vinaigrette dressing. Complementing the salad was a smoked pumpkin and ancho soup topped with glazed pork belly that was artistically presented in an actual pumpkin! This course paired nicely with a wide array of white wines and pinot noirs provided by Chaîne members. Next, a sous vide beef braciole was served with Boursin and rosemary risotto and caramelized Brussel sprouts. The bigger red wine selections were perfect for this hearty fare. Finally, a decadent dessert combined a peanut butter and jelly tart with vanilla bean macerated strawberry jam, toasted marshmallow, and salted dark chocolate. Vice Chargée de Missions Honoraire Carmen and Paul Parks, along with Bailli George and Jeane Elliott, shared some extraordinary dessert wines that put a decisive exclamation point on the entire evening.
At the close of the meal, Bailli Elliot introduced Vice Chargée de Missions Sue Mills, who arranged the event, followed by Chef Main and her staff. There is no doubt that the Cincinnati chapter will place this exceptional Club on the “must return to soon” list.
Graig Smith, Vice Chargé de Presse